Ham with pineapple in brown sugar glaze

Ingredients:

• 1 ready-made boneless smoked ham weighing 3.5 kg.
• 1 tbsp whole cloves (optional)
• 2 cans of 560g canned pineapple rings in juice
• 20 maraschino cherries
• 2 tbsp. honey
• 2 cups light brown sugar
• Special equipment: wooden toothpicks

Preparation:

1. Preheat oven to 175°C. Leave the ham at room temperature for about 30 minutes.
2. Place the ham on a cutting board. Using a small, sharp knife, cut a grid pattern about 0.5 cm deep on the top and sides. If using cloves, insert them into the ham where the grid lines intersect. Place the ham, grid-side up, on a rack set in a roasting pan.
3. Drain the pineapple rings into a separate container. Arrange the pineapple rings over the ham, securing them with toothpicks. Place a maraschino cherry in the center of each ring and secure with a toothpick.
4. Fill the bottom of a roasting pan with 1/4 inch of water and cover the ham loosely with foil. Bake until a thermometer inserted into the thickest part of the ham registers 130°F (54°C), about 1 hour.
5. Meanwhile, combine the honey, brown sugar, and pineapple juice in a large saucepan and heat over medium heat. Bring to a boil and simmer, stirring occasionally, until the glaze thickens and reduces to about 3 cups, 25-30 minutes. Set aside.
6. Increase oven temperature to 220°C.
7. Uncover the ham and carefully spread a third of the glaze over it. If the water in the pan has evaporated, add a little more. Bake the ham for another 15 minutes. Then spread another third of the glaze over it and bake for another 15 minutes.
8. Brush the ham with the remaining glaze and bake until the surface is shiny and the skin is deep golden and crisp, about 15 minutes more. Let rest for 15 minutes before slicing.